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Break 200 g of the chocolate in to a measuring jug and place in a pan of boiling water and leave to melt down.
Pour the chocolate in to moulds until they are three quarters full. I used ice cube moulds for mine.
I then pushed beads in to the center of each chocolate, so that when it set, the chocolates would be left with little craters in.
Fill each crater half full with cherry liqueur.
Cut a cherry in to quarters and then stuff the cherry slice inside the craters, so that it fills the space, preventing the liqueur from leaking out.
Melt down the remaining chocolate and fill the rest of the moulds with chocolate and leave to set.